Reviewed: Jul. 16, 2009

This was easy, good, and my very very picky kids ate them up! I also substituted 1/2 of the oil for applesauce and added more choc. chips. Yum Yum!

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mrgster5

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Reviewed: Jul. 14, 2009

Absolutely delicious! Thank you for sharing such a tasty recipe.

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Tracy X

Cooking Level: Intermediate

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Reviewed: Jul. 14, 2009

These were great and the kids loved them! I plan to fill my freezer with these.

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Christie

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Reviewed: Jul. 13, 2009

Excellent! As my garden explodes with zucchini I'll make more and more of these.

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Tracy

Cooking Level: Expert

Living In: Eureka, Illinois, USA

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Reviewed: Jul. 9, 2009

Excellent recipe!

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Carolyn

Cooking Level: Intermediate

Living In: Wernersville, Pennsylvania, USA

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Reviewed: Jul. 2, 2009

Yum! This was my first time making this recipe and after reading some of the other comments I made a few substitutions: 1/2C whole wheat flour and the rest all-purpose white; 1/4 C oil and 1/4 C applesauce; I peeled the zucchini and I used dark chocolate chips. This was kid and baby (12-month old) approved!

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BakingMama

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Reviewed: Jun. 30, 2009

Delicious! I think it could have used more zucchini though. I used 1 cup and 1/4 cup of zucchini and still thought it could have used some more. They were still really great though!

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LRN

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Reviewed: Jun. 30, 2009

doubled the chocolate chips

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Colleen

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Reviewed: Jun. 30, 2009

Very yummy... kids loved them too. I added a little more chocolate. I will be making them again! thx!

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REDHEAD_T

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Citrus Heights, California, USA

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Reviewed: Jun. 24, 2009

Made exactly as written. Doubled it. Very moist, everybody likes them. Took 25 minutes in silicon sq.muffin cups. I had to use reg. choc.chips as that is what I had. Next time I will use less choc.chips. Just a little to sweet for my sweet tooth! Will cut it down next time. Keeper recipe for sure. Thx!

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FlowerGal

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2009

Moist and delicious! Followed recipe exactly with great results.

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jun. 15, 2009

Great recipe! I used gluten-free flour and subbed agave nectar for the sugar and they turned out well.

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JBRONWYNNE

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Reviewed: Jun. 12, 2009

These are really good, but I found they came out a little on the small side, but had much more luck when I doubled the recipe. I made these muffins for my internet cafe so I needed something that looked big and WOW!

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Lorrie

Cooking Level: Expert

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Reviewed: Jun. 1, 2009

I don't think I'll make these again. I changed the recipe according to other reviewers' suggestions, but I don't think that was the problem as I often change the recipes to make them healthier in the same way that I altered this one. I subbed in half whole wheat flour, added a cup of shredded apple, cut back a little on the sugar and on the oil. I also added more chocolate chips - couldn't resist! We ate them all but it was slow going. They were nowhere near as good as the mocha banana chocolate chip muffins on this site (to which I make the same healthier changes). I'll go back to those instead. I think maybe I found the combination of zucchini, cinnamon, and chocolate to be a strange one ?

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busymama

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Reviewed: May 31, 2009

These were great. Next time I will leave out the cinnamon (my hubby doesn't care for it)...

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Peggy

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: May 22, 2009

i really liked it. but i did exchange 1/3 of the flour for cocoa. and i had 4 cups of zuccini that i had defrosted and drained the water our of. and used that pulp for my zuccini. very moist, the kids gobbled this up.

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heidi f

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Reviewed: May 16, 2009

these are super yummy, and most importantly, my toddler just gobbled down 2, acommplishing my goal of sneaking zucchini into her diet (I left out the chocolate chips and the nuts) I doubled the recipe and its making over 2 dozen

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meredith

Cooking Level: Expert

Home Town: Philo, California, USA

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Reviewed: May 9, 2009

This was a great base recipe to take and run with. I substituted about 1 cup old fashioned oatmeal for part of the flour, cut back on the sugar and added a bit of honey. I also cut the oil in half and they are still as moist as can be... Just my way of making a tad bit healthier. Thanks!

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Cyndi

Cooking Level: Expert

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Reviewed: May 8, 2009

There is a reason this recipe has a 5 star rating, it is great! I have made these muffins several times and I thought I should put in a rating. My son has a food allergy to milk and eggs so I had to use soy milk in place of regular and egg replacer in place of the egg. I also used regular size (dairy free) semi-sweet chocolate chips in place of the mini ones. Following the advice of other reviewers I doubled the amount of choc chips. I also cut down the amount of oil to 1/3 cup and added in 1/4 cup of applesauce. I also didn't add in the lemon juice this time and they still came out great. My 3 year old loves these muffins and so do my husband and I. Great recipe, thanks!!

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